The Blue Ducks' Real Food

Nonfiction, Food & Drink, Quick & Easy, Healthy Cooking
Cover of the book The Blue Ducks' Real Food by Darren Robertson, Mark LaBrooy, Pan Macmillan Australia
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Author: Darren Robertson, Mark LaBrooy ISBN: 9781743539781
Publisher: Pan Macmillan Australia Publication: September 1, 2015
Imprint: Plum Language: English
Author: Darren Robertson, Mark LaBrooy
ISBN: 9781743539781
Publisher: Pan Macmillan Australia
Publication: September 1, 2015
Imprint: Plum
Language: English

This is a specially formatted fixed layout ebook that retains the look and feel of the print book.

Professional chefs, wannabe farmers and flavour seekers, Darren Roberston and Mark LaBrooy are passionate about growing, sourcing and making their own food. In this quirky and fresh take on cooking with wholefoods, Mark and Darren share more than 80 delicious recipes, based around whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. All of their dishes are bursting with flavour, colour and goodness.

The book also features a series of how-to sections, showing you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices (you can't beat a good curry night!), using secondary cuts of meat in your recipes, simple ways to cook whole fish, preserving foods, cold-pressed juices etc.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This is a specially formatted fixed layout ebook that retains the look and feel of the print book.

Professional chefs, wannabe farmers and flavour seekers, Darren Roberston and Mark LaBrooy are passionate about growing, sourcing and making their own food. In this quirky and fresh take on cooking with wholefoods, Mark and Darren share more than 80 delicious recipes, based around whole grains, free-range meat, sustainable seafood, fresh vegetables and fruit, and nuts and seeds. All of their dishes are bursting with flavour, colour and goodness.

The book also features a series of how-to sections, showing you how easy it is to create your own basics from scratch. Learn how to make yoghurt, flavoured vinegars and salts, smoked salmon, beef jerky and fermented veggies such as sauerkraut and kimchi. There's a comprehensive user's guide to grains, nuts and seeds, as well as sections on cooking with spices (you can't beat a good curry night!), using secondary cuts of meat in your recipes, simple ways to cook whole fish, preserving foods, cold-pressed juices etc.

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